Quality characteristic and changes during the process of the bakery yeast storage

Lipinska, E. . Katedra Biotechnologii i Zywnosci; Sobczak, E.; Szlasa, A.

Quality characteristic and changes during the process of the bakery yeast storage

1996

Lipinska, E. (Szkola Glowna Gospodarstwa Wiejskiego, Warszawa (Poland). Katedra Biotechnologii i Zywnosci) | Sobczak, E. | Szlasa, A.

Factor influencing bakery yeast quality, results of the chemical and biotechnological analysis, impact of time and storage temperature on the quality of bakery yeast in retailing were presented in this article

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AGROVOC Keywords

almacenamiento composition chimique levure de boulangerie stockage temperatura temperature

Bibliographic information

Published in

Przemysl Fermentacyjny i Owocowo-Warzywny (Poland)

Volume 40 Issue 12 ISSN 0137-2645

Pagination

pp. 31-34

Other Subjects

Aptitud para la conservacion; Propiedades tecnicas; Propriete technologique; Composicion quimica; Levaduras de panaderia; Aptitude a la conservation

Language

Polish

Note

Summaries (En, Pl)

12 ref.

Type

Summary

In AGRIS since: 1997-08-15

Format: AGRIS AP

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Quality characteristic and changes during the process of the bakery yeast storage

1996

AGROVOC Keywords

Bibliographic information